Crispy Barbecue Burnt Ends Bowl


  • 8 oz Red quinoa, cooked
  • 6 oz Kale, chopped
  • 6 slices Sweet potato, grilled
  • 6 slices Roma tomato
  • 6 fl oz Smoked Brisket Crispy Burnt Ends
  • 3 fl oz Original Barbecue Sauce (SJ0440HF)
  • 1 oz Corn, grilled, kernel
  • 1 oz Red onions, chopped
  • 1 tbsp Jalapeno, fresh, seeded, small dice
  • 4 Pepper Jack Cheese Crisps
  • 2 fl oz Barbecue Vinaigrette Dressing


  1. In a serving bowl layer cooked quinoa, kale, grilled sweet potato and Roma tomato.
  2. Toss smoke brisket burnt ends in hot Original Barbecue Sauce (SJ0440HF) and mound in center of bowl.
  3. Sprinkle on top with grilled corn, red onions, jalapeno and pepper jack cheese crisp.
  4. Drizzle with Barbecue Vinaigrette Dressing and serve.